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Steamed Harvest Bread

Is anything more delightful than a healthy, filling, energy and vitamin-rich snack with a minimum of calories? Steamed Harvest bread makes a fabulous quick breakfast, an afternoon nosh or a delicious side for soup or salad. Made with the best of fall ingredients, you can choose from any combination of apples, pumpkins, squash and other abundant autumn produce. Other than the protein-rich eggs, it contains no fat so you can munch guilt-free. Choose your favourite spices to enhance the flavour of the vegetable or fruit—cinnamon, allspice, and nutmeg come to mind!

Ingredients

Scale
  • 177 g or 1½ c unbleached, all-purpose flour
  • 170 g or 1½ c whole wheat flour
  • 10 ml or 2 tsp baking powder
  • 5 ml or 1 tsp baking soda
  • 5 ml or 1 tsp salt
  • 1 tbsp or 12g total spice (cinnamon, ginger, nutmeg, cloves or allspice)
  • 227 g or 1 c non-fat yoghurt, buttermilk or sour milk
  • 3 large eggs
  • 200 to 300 g or 1–1½ c light or dark brown sugar, packed
  • 300 g or 1½ c cooked, mashed apple, pumpkin, carrots, squash, cranberries, or cranberry sauce or 227 g or 2 c grated raw carrot, chopped apple, pear, etc.

Instructions

  1. Grease two 1¼-quart stainless steel cylindrical Bain Marie pans or one 2-quart pudding mould*. Bring a teakettle of water to a boil.
  2. In a medium bowl, combine the flours, baking powder, soda, salt and spices.
  3. In another medium bowl, beat the yoghurt, eggs, and sugar with the vegetable(s) or fruit(s). Blend this mixture into the dry ingredients.
  4. Fill the mould(s) about two-thirds full with the batter and cover with a double square of parchment paper or foil, held tightly in place with a strong elastic band or kitchen twine.
  5. Place the mould d(s)  in a water bath pot, kettle or saucepan on top of a rack or crinkled tin foil to prevent the bottom of the moulds from being directly on the heat. The pan should be deep enough so its lid can cover the pudding mould.
  6. Fill the pan with boiling water two-thirds of the way up the mould.
  7. Cover, bring the water back to a boil and lower the heat to a simmer. Steam the pudding mould(s) for about 2 hours, adding water if necessary.

Notes

Note: If you use the 2-quart pudding basin, you will have leftover batter, enough to fill a couple of ramekins or soup cans, which can steam right alongside your pudding basin. You might want to take them out a little earlier, but they’ll come to no harm waiting for the big dish to finish cooking.

Adapted from King Arthur Bakery Steamed Harvest Bread.

*

  • Author: Helen Kain